Chocolate Cake Donuts with Vanilla Glaze

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cups Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1/2 cup Milk
  • 1/4 cup Sour cream
  • 2 tbsp Whole milk

Found on chocolatechocolateandmore.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cups granulated sugar
• 3 tablespoons vegetable oil
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Directions

• In a small bowl, sift together flour, cocoa powder, baking powder, and salt. set aside.
• In a large bowl, whisk together sugar and egg. Add oil, sour cream and vanilla, whisk until combined.
• Alternating, aff flour mixture and milk, stirring until no lumps remain.
• Lightly grease donut pan. Spoon batter (or use my bag trick) to fill donut indentation to 3/4 full. Bake in a preheated 350 degree oven for 7-9 minutes. Test for doneness using a toothpick. Do not over bake.
• Remove donuts from pan and let cool completely before icing.
• for glaze-Sift powdered sugar to remove any lumps. Stir vanilla and milk into powdered sugar, adding enough milk to create a thick glaze. Dip tops of donuts in glaze to coat or spoon glaze over donuts. Let glaze set before storing in an airtight container for up to 3 days.